CRUST:

1 1/4 c. Ginger Snap Cookies crumbs
3 tbsp. sifted powdered sugar
3 tbsp. melted butter

Press lightly into 9-inch pan.

FILLING:

1 env. unflavored gelatin
3/4 c. brown sugar
1 1/4 tsp. salt
1 1/2 tsp. pumpkin pie spice
3 eggs, separated yolks-whites
1/2 c. milk
1/4 c. water
1 1/2 c. canned pumpkin
1/3 c. regular sugar
Whipped cream

Combine jello, brown sugar, salt and spice in saucepan. Beat egg yolks slightly; stir in milk, water, pumpkin. Add sugar mixture; cook over medium, stirring to just below simmer. Set pan in refrigerator, stir occasionally until cool. Beat egg whites until thick; add granulated sugar 1 tablespoon at a time until firm peaks - fold in. Pour into pan with crust and chill for 4 hours.